Susan's notes about the ingredients are in parentheses. Makes approximately 1 cup of vinaigrette. The salad serves 2 as a main dish, or 4 as an appetizer.
For the vinaigrette:
2 Tbsp chopped red onion
2 quarters preserved lemon (homemade, everything thrown in except the seeds)
1/4 cup olive oil
2 Tbsp white wine vinegar (I used white balsamic. That's what I had.)
1 tsp honey (or brown sugar)
1 crushed clove garlic
1/4 tsp each: ground cumin and paprika (I misread it, put in a full teaspoon each -- I wouldn't change it!)
1/4 cup packed mint leaves (picked at my daughter's this summer, had gone dry)
Sea salt and fresh black pepper
Combine all of the vinaigrette ingredients in a blender or food processor, and blend until smooth. If you wish, add a dollop of plain yogurt or Greek yogurt, or a tablespoon of water, to thin to desired consistency.
1 7-oz bag of fresh spinach or baby spinach
1 cup canned chickpeas, drained and rinsed (or 1 cup chopped cooked chicken breast)
1/2 cup cooked quinoa
To compose the salad, arrange spinach on a plate or platter. Top with chickpeas and quinoa, and drizzle on as much vinaigrette as you like.